Cherry Clafoutis
The first time I made a cherry clafoutis, I felt like I had unlocked some secret level of home cooking. It sounds so fancy and French, and it looks absolutely gorgeous coming out of the oven all puffed and golden with those dark cherries nestled through it. But here is the thing: it is honestly one of the simplest desserts I have ever made. You whisk together a few pantry staples, pour them over fresh cherries, and bake. That is it. The oven does all the real work while you sit back and let people think you spent hours on it.
Clafoutis sits somewhere between a crepe batter and a custard, baking up into this tender, silky, slightly eggy texture that is completely unlike anything else. It is rustic and elegant at the same time, and it is the perfect thing to make in June and July when fresh cherries are at their absolute peak. (This post contains affiliate links. I may earn a small commission at no extra cost to you.)
Cherry Clafoutis
Ingredients
Method
- Preheat oven to 375 F. Butter a 9 or 10 inch round ceramic baking dish or cast iron skillet generously.
- Spread cherries in a single layer in the prepared dish.
- Whisk eggs and sugar together until pale and slightly thickened. Whisk in milk, cream, and vanilla.
- Sift in flour and salt, whisk until completely smooth with no lumps.
- Pour batter over the cherries. Bake 40 to 45 minutes until puffed, golden, and set in the center.
- Let cool 10 minutes, then dust generously with powdered sugar and serve warm.
Notes
The Magic of This Classic French Dessert
Clafoutis has been a French farmhouse staple for centuries, and the reason it has stuck around is simple: it works beautifully every single time. The batter puffs dramatically in the oven and then settles as it cools into a dense, custardy layer studded with fruit. A generous shower of powdered sugar right before serving is traditional and non-negotiable in my kitchen. The contrast of the barely sweet batter with jammy, just-cooked cherries is something I genuinely look forward to every summer.
Tips for the Best Clafoutis
Use a ceramic baking dish or cast iron skillet and butter it very well. The batter can stick, and you want beautiful clean slices when you serve it. Do not skip the resting time after baking: letting it sit for about 10 minutes allows the custard to fully set and makes for much neater portions. The clafoutis will deflate slightly as it cools, and that is completely normal and expected.
Traditionalists use unpitted cherries, believing the pits add an almond-like depth to the flavor. I usually pit mine for easier eating, especially if I am serving kids, but it is entirely your call. A cherry pitter makes this job take about two minutes and is one of those small kitchen tools that earns its drawer space every summer.
Make It Your Own
Clafoutis is wonderfully flexible with fruit. Try it with blueberries and lemon zest in summer, sliced plums in late summer, or pears and warming spices in fall. Add a tablespoon of brandy or Kirsch to the batter for the most authentic French version. A splash of almond extract alongside the vanilla plays beautifully with the cherry flavor and gives the whole thing a marzipan warmth. Serve it warm alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream and you have a dinner party dessert that will have everyone asking for the recipe.
The Final Bite
Cherry Clafoutis is proof that French cooking does not have to be intimidating. It is a weeknight dessert dressed up in weekend dinner party clothes, and it never fails to impress. Make it once this cherry season and I promise it will become part of your annual summer rotation. Some recipes just become part of who you are. This is one of them. xo, Pam
